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Fruit & Cinnamon Buckwheat Cereal {Gluten-free, Vegan}

VGF

cinnamon raisin buckwheat cereal 1Technically, buckwheat isn’t a grain but a distant relative of rhubarb; the groats are simply the hulled kernels. They are often sold toasted (in which case they are called kasha, a staple in Eastern European cooking) but in this case I am using plain buckwheat groats. It is a gluten-free grain, making it a perfect choice for those who have celiac disease or any kind of gluten sensitivity.

If a grain can be adorable, buckwheat is: the kernels look like petite pyramids:

buckwheat groats

You almost hate to cook it, but you must, because  the results are delicious. You can use buckwheat  in almost any recipe you already have and love that calls for whole grains–think whole grain salads, like tabbouleh, pilafs, soups, stews, stir-fries.  It can be ground into a versatile fuss- and gluten-free flour, too, perfect for whole grain cakes like my One-Bowl Banana Buckwheat Cake.

To make a basic batch, simply use one part whole groats to two parts boiling water or broth, adding a pinch of fine sea salt to taste. First, stir the buckwheat groats in a lightly oiled pot over medium-high heat until they are dark and toasty, then add the simmering water or broth and salt. bring to a boil, then cover and simmer over low heat for about 20-25 minutes until the liquid is absorbed. Easy.

But if you need to narrow the possibilities, start with cereal, specifically warm Fruit & Cinnamon Buckwheat Cereal. If you are already partial to porridge, you will fall–hard–for this new option. The grains maintain have a deep, earthy flavor that favors warm spices like cinnamon, nutmeg and ginger; the taste is mellow morning bliss once the grains have simmered in milk. It’s one of my new favorite post-workout breakfasts, especially on the days when I come close to chewing the steering wheel on the drive home.

The only drawback to buckwheat-for-breakfast in porridge form is the time: about 30 minutes. But here’s the solution: unlike porridge made from rolled oats, buckwheat porridge can be made ahead–shove a batch to the back of the stove to simmer while you make dinner the night or weekend before, cool, and store in the refrigerator. Reheat in the microwave for a minute in the morning and you have a handy breakfast. For breakfast on the go, portion the cooked porridge into lidded jars and heat up at the office. Try not to gloat (too much) as you eat. Enjoy!

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Fruit & Cinnamon Buckwheat Cereal {Gluten-Free, Vegan}


  • Author: Camilla
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 40 mins
  • Yield: 3 1x

Description

The grated apple and raisins add both natural sweetness and extra fiber to the cereal.


Ingredients

Scale
  • 1 cup buckwheat groats, rinsed
  • 21/2 cups nondairy or dairy milk of choice
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon fine sea salt
  • 1 large tart-sweet apple, peeled and grated
  • 1/4 cup raisins or dried cranberries
  • Optional: extra fruit (e.g., sliced bananas, diced apples) maple syrup and extra milk

Instructions

  1. In a large saucepan combine the buckwheat, milk, cinnamon, and salt.
  2. ring to a boil.
  3. Bring to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, about 10 to 20 minutes or until soft and tender and almost all of the liquid is absorbed.
  4. Stir in grated apple and raisins and cook, stirring once or twice, for 5 minutes longer.
  5. Serve, with extra fruit (e.g, diced apples or sliced bananas), maple syrup and/or extra milk, if desired.
  6. If Making Ahead: Cool completely and store in an airtight container for up to 2 days. Reheat in a saucepan or the microwave, adding 1 tablespoon of water for each serving.
  • Cuisine: Breakfast

Nutrition

  • Serving Size: 1-1/3 cups
  • Calories: 298
  • Fat: 4 g
  • Carbohydrates: 63 g
  • Fiber: 6.2 g
  • Protein: 9 g
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Recipe rating

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Gena

Friday 14th of February 2020

I love this cereal, it has become my new option in place of oatmeal!

Sandra

Sunday 17th of January 2016

We really wanted to like this, but perhaps buckwheat is an acquired taste - or maybe I did something wrong. The liquid absorbed almost immediately and the whole thing turned into a kind of paste that did NOT simmer. ?? Also it was much darker than the picture you showed, so maybe I bought a different type of buckwheat. Who knows! I just stumbled across your website as we're doing an anti-inflammatory diet this month and trying some new stuff (although we've been eating on the healthier side for years now). Looking forward to trying many of your other recipes, including vegan mayo; typically I don't love mayo, mostly because I feel guilty eating it, but I'm excited to try a healthy version!

Camilla

Sunday 17th of January 2016

Hi Sandra! I'm so sorry this did not work out for you! Based on your description, it sounds like something may be off. Possible issues: (1) Could you have misread the liquid? It is 2-1/2 cups liquid to 1 cup buckwheat? (2) Did you use whole buckwheat groats (see photo in post)? Your description about the mixture turning to paste almost immediately made me wonder if perhaps you were using some form of ground buckwheat or even buckwheat flour. It takes some time for the groats to soften and breakdown--there is no way that 1 cup of groats would immediately turn to paste in 2-1/2 cups of liquid :( Whole buckwheat groats are quite light in color, just like the photo--it definitely sounds like you were using another product. I am so glad that you found my site, nonetheless! I hope to hear from you again!

anunciare aqui

Thursday 24th of December 2015

Si deseo a crecerá el conocimiento solo sigan visitando este página web y estar actualizado con la recientes información publicado aquí.

pool party pics

Friday 5th of June 2015

Hey, I think your website might be having browser compatibility issues. When I look at your website in Firefox, it looks fine but when opening in Internet Explorer, it has some overlapping. I just wanted to give you a quick heads up!

Other then that, excellent blog!

Camilla

Friday 5th of June 2015

thanks, Annette!

Justin

Saturday 8th of March 2014

There is way too much salt in this recipe. A pinch would suffice. I had to throw all of it away. Thanks.

Camilla

Monday 10th of March 2014

So sorry, Justin--it was a typo :( I have corrected it.

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